Okra In Brunswick Stew: A Southern Classic

Brunswick stew is a classic Southern dish with many variations. While the stew traditionally includes squirrel, modern recipes often substitute chicken or rabbit. Other common ingredients include lima beans, corn, okra, potatoes, and a tomato-based broth. The addition of okra is optional but adds a unique texture and flavour to the dish.

Brunswick Stew: A Southern Classic

Brunswick stew is a classic Southern dish that combines smoked meats, vegetables, and a savoury barbecue broth. It is a hearty and flavourful meal that is perfect for warming up during the colder months. While there are many variations of the recipe, it typically includes chicken, pork, and a variety of vegetables such as corn, lima beans, and okra.

History of Brunswick Stew

The exact origin of Brunswick stew is disputed, with both the state of Virginia and the city of Brunswick in Georgia claiming it as their own. One story claims that the stew was first created in 1828 by a camp cook for a group of rich Virginians on a hunting expedition. Another story traces the stew back to an iron pot in Brunswick, Georgia, dated July 2, 1898. Despite the competing claims, it is clear that Brunswick stew has a long and rich history in the South.

Ingredients and Variations

The beauty of Brunswick stew is that it can be adapted to use whatever ingredients are on hand. Traditional recipes often included small game meats such as squirrel, rabbit, or opossum. Today, it is more common to find recipes that use chicken, pork, or a combination of the two. For a true Southern experience, serve Brunswick stew with cornbread or biscuits on the side.

A Hearty and Versatile Meal

Brunswick stew is a comforting and versatile dish that can be made in a slow cooker, Dutch oven, or even a basic pot on the stove. It is the perfect solution for using up leftover BBQ or smoked meats, and it freezes well for easy future meals. Whether you're craving a taste of the South or simply looking for a hearty stew to warm you up, Brunswick stew is a delicious and satisfying option.

The History of Brunswick Stew

Brunswick stew is a traditional Southern dish, with its roots in Native American cuisine. It is believed to have originated in the pre-colonial era, when Southeastern Native Americans first started making stew from squirrels, groundhogs, and hominy, along with game meat like deer and bear, and vegetables such as corn and squash. When European settlers arrived, Native Americans shared their foodways, and as a result, many classic American dishes have Native American roots.

Over time, Brunswick stew became popular in different parts of the South, with Georgia and Virginia being the most notable claimants to the namesake stew. The "stew war" between these two states has been ongoing for centuries, with each state having its own distinct recipe and flavour profile.

Virginia's Claim

Virginia, specifically Brunswick County, is believed by many to be the true birthplace of Brunswick stew. The first reference to the dish being made in this area dates back to 1828 when it is said that Jimmy Matthews, an African American hunting camp cook, concocted a squirrel stew for his master, Creed Haskins. This story is supported by a 1988 Virginia General Assembly proclamation, and there is even a roadside marker in Brunswick County that claims the dish was invented by Matthews during an 1828 hunting trip.

Over time, more details were added to the Virginia origin tale. Accounts from the 1880s attributed the recipe to Matthews, a noted hunter and cook from the Red Oak neighbourhood in Brunswick County. These stories, however, need to be taken with a grain of salt as they were recorded several decades after the supposed creation of the stew. Nonetheless, all signs point clearly to Virginia as the place of origin.

Written accounts of a dish called Brunswick stew being cooked in Virginia prior to the Civil War further strengthen the state's claim. In 1849, the Alexandria Gazette described Brunswick stew as "a genuine South-side dish, composed of squirrels, chicken, a little bacon, and corn and tomatoes." In 1855, the Petersburg Intelligencer provided additional details about the stew's origin, noting that it was popular in Brunswick County during the hot summers to spend time by a spring and cook squirrels in a pot with water, tomatoes, butter beans, potatoes, corn, and seasonings.

Georgia's Claim

Brunswick, Georgia also lays claim to being the birthplace of Brunswick stew. A 25-gallon cast iron pot on display in the town bears a plaque declaring it to be the original vessel in which the stew was first cooked in 1898. However, there are doubts about the authenticity of this claim, as there are no written records of Brunswick stew being made in Georgia prior to the Civil War. Additionally, the first mention of Brunswick stew in a Georgia newspaper appeared in 1871, and it was referred to as "Old Virginia Brunswick Stew."

Despite the lack of early records, Georgia has embraced Brunswick stew with great enthusiasm. The state has its own distinct version of the stew, typically using a mixture of pork and beef with hotter spices. It is often served alongside barbecue and is a staple at fundraisers, political rallies, and family reunions.

While the exact origin of Brunswick stew may never be definitively proven, it is clear that the dish has a long and rich history in the South. Both Virginia and Georgia have contributed to the evolution of this iconic stew, and their friendly rivalry has only served to boost the popularity of Brunswick stew across the region.

Ingredients and Recipe

Brunswick stew is a classic Southern dish. It is a thick stew that every great Southern cook knows how to make. This tomato-based stew is made with barbecue sauce and a mixture of leftover smoked and roasted meats like pork, chicken, and beef. It usually includes vegetables such as corn, lima beans or butter beans, and a few simple spices to give it just a touch of heat.

Ingredients:

• 1 medium red potato, diced
• 2 cups shredded cooked chicken
• 1 pound pulled pork
• 1 medium sweet onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups frozen lima beans
• 1 1/2 cups frozen corn
• 1 1/2 cups frozen sliced okra
• 1 cup BBQ sauce
• 4 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried thyme
• 1 (8-ounce) can tomato sauce
• 1 (14-ounce) can diced tomatoes, undrained

Recipe:

• Place the potato in a microwave-safe bowl and microwave for 3 to 4 minutes or until partially cooked. Note that this step is necessary because potatoes take a much longer time to cook in the slow cooker than the other ingredients.
• Combine all ingredients in a 6-quart or larger slow cooker. Stir to mix.
• Cover and cook on LOW for 5 hours.

Nutritional Information

Brunswick stew is a Southern dish that typically includes meat, vegetables, and a tomato-based broth. While there are many variations of the recipe, okra is a common ingredient. Here is a nutritional breakdown of the dish:

Calories:

The calorie content of Brunswick stew can vary depending on the specific ingredients and proportions used. A single serving typically ranges from around 260 to 500 calories. For example, a recipe that includes squirrel meat has 264 calories per serving, while another recipe with pulled pork has about 534 calories per serving.

Macronutrients:

As a stew, it is typically a good source of protein and carbohydrates. The protein content can vary depending on the type and amount of meat included, with options such as chicken, pork, beef, or squirrel. A serving of Brunswick stew can provide between 22g and 26g of protein.

In terms of carbohydrates, a serving of the stew typically provides between 50g and 90g. The main sources of carbohydrates are the vegetables and beans used in the recipe, such as potatoes, corn, lima beans, and okra.

The fat content can also vary depending on the specific ingredients and cooking methods used. For example, the use of pulled pork, barbecue sauce, and butter can contribute to the fat content. A serving of Brunswick stew may provide around 8g of total fat.

Micronutrients:

Brunswick stew is likely to provide a good amount of vitamins and minerals due to the variety of vegetables included. It is especially rich in vitamin A, vitamin C, calcium, and iron. However, the specific micronutrient content can vary based on the ingredients used.

Sodium:

The sodium content of Brunswick stew can be relatively high due to the use of ingredients such as barbecue sauce, broth, and Worcestershire sauce. A single serving can provide over 2000mg of sodium, so it is important to be mindful of this, especially for individuals with sodium restrictions.

Preparation and Storage:

Brunswick stew can be prepared in a slow cooker, on a stovetop, or in a Dutch oven. It is often served with cornbread, biscuits, coleslaw, or a salad on the side. Leftovers can be refrigerated for 3 to 5 days and frozen for up to a month.

Tips and Tricks

Brunswick stew is a classic Southern dish with many variations. While it traditionally includes okra, it is not a required ingredient. Here are some tips and tricks to help you make a delicious Brunswick stew, with or without okra.

Choosing Meat:

Brunswick stew typically includes some form of meat. While the traditional meat used in this dish is squirrel, it is not a requirement. Other options include chicken, rabbit, pork, beef, venison, duck, or goose. You can also use a combination of meats, such as chicken and pulled pork, to add more flavour to your stew. If you want to avoid meat altogether, you can make a vegetarian version of the stew.

Selecting Vegetables:

In addition to meat, Brunswick stew contains a variety of vegetables. While the specific vegetables used can vary, common choices include lima beans, corn, okra, potatoes, onions, and tomatoes. You can use fresh, frozen, or canned vegetables, depending on what is available to you. If you're not a fan of okra, you can simply omit it or replace it with another vegetable of your choice. Some people also like to add carrots, green beans, or sweet potatoes to their stew for extra flavour and nutrition.

Seasoning and Spices:

To enhance the flavour of your Brunswick stew, don't skimp on the seasoning. Common seasonings used in this dish include salt, pepper, Worcestershire sauce, hot sauce, and cayenne pepper. You can also add some barbecue sauce for a smokier flavour. Don't be afraid to adjust the seasonings to suit your taste preferences.

Cooking Tips:

Brunswick stew can be cooked on the stovetop or in a slow cooker. If using a slow cooker, simply combine all the ingredients and cook on low for 4-5 hours. If cooking on the stovetop, start by simmering the meat in broth until tender, then add the remaining ingredients and cook until everything is cooked through. For a thicker stew, consider cooking it for a longer period of time to allow the flavours to meld and the liquid to reduce.

Serving Suggestions:

Brunswick stew is typically served with cornbread on the side. It can be served as a satisfying weeknight meal and the leftovers can be refrigerated or frozen for later.

Frequently asked questions